My LHBS had a deal going on: 1/2 lb El Dorado hops for $11! That’s a sick deal – $1.38/oz for a hop that normally goes for $2.50/oz. So I picked up a pack and made a recipe to really showcase it; huge late hopping.
- 15 lb US 2-row
- 0.5 oz El Dorado 60 min
- 1 oz El Dorado 15 min
- 1.5 oz El Dorado 10 min
- 1.5 oz El Dorado 8 min
- 2 oz El Dorado 6 min
- 1.5 oz El Dorado dry hop
// Mash-in 1.8 qt/lb for 60 minutes, sparge w/ 3.5 gal 170F water to collect 8 gal 1042 wort. Boil 60 minutes, let hops stand for 25 minutes. Chill to 80F, collect 5 gallons of 1058 wort. Lost about a gallon to hop trub. Racked directly onto cake from the Peach cider. Good fermentation a few hours later. Brewed 5/20/16. //
5/22/16: Fermentation started to slow down, added dry hops loose to fermentor.
5/25/16: Gravity at 1011. Crazy hop flavor. Tons of citrus, but it’s kind of lemon-like with some subtle grape, dark fruit that weirdly reminds me of crystal malt. Moved to fridge to crash cool.
5/26/16: Kegged. Tasting notes to come.